Caramelise
Barbecuing
Saute
Deep Fry
Roast
Steam
Fry
Bake
Blanch
Boil
Stew
Grill
Pressure Cook
Simmering
Stir Fry
Spit Roast
Poach
To fry foods rapidly in a deep pot of oil so that the food is totally submerged.
To heat liquids until bubbles form on the surface, and then to keep it at that temperature during the cooking process.
Cooking in an airtight pot, where the food cooks quickly at high temperatures
Cooking over a low indirect heat and the food is flavoured by the smoking process.
Roasting food on a rotating spit under a grill or in the oven.
To partially cook food, usually vegetables or fruit, in boiling water or steam. Immediately after blanching, vegetables are usually placed in ice water to stop the cooking and set the color.
To cook and brown food in a specified amount fat, usually done very quickly so that a minimal amount of the fat is absorbed into the food.
A quick dry-heat method over charcoal, wood or gas flames.
To cook food in gently simmering, never boiling, liquid.
The processes of surrounding food with dry, heated air in a closed environment. Heat is transferred to the food's surface, and then penetrates the food by conduction.
A method of cooking foods over, not in, hot liquid, usually water. The heat cooks the food while the vapours keep it moist.
To quickly cook foods over high or medium-high heat in a lightly oiled skillet or wok, stirring or tossing constantly.
The process through which natural sugars in foods become browned and flavourful while cooking.
To cook gently just below the boiling point. If the food starts boiling, the heat is too high and should be reduced.
Literally means "to jump", as to jump in the pan. To quickly fry foods in a little fat, usually oil or butter, in an open skillet over medium-high to high heat, turning or tossing often, until tender and lightly browned, as dictated by the recipe.
To cook foods slowly in a specified amount of liquid in a covered pot or pan.
Cooking by dry heat in an oven
